| Prep Time | 12 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 80 gm Cod cubes boneless skinless
- 50 gm squid rings
- 30 gm shelled prawns
- 1 large yellow onion peeled & rinsed
- 1 large carrot rinsed & peeled
- 1 large red capsicum rinsed & seeds removed
- 5 gm chives rinsed & stalks chopped in index finger length
- 1 egg white
- 1 tsp rice wine
- 1 tsp white sugar
- 1 tsp fine salt
- 1 tbsp potato starch
- 1 tbsp all-purpose flour
- oil for deep frying
Ingredients
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Instructions
- Wash the fish cubes, squid rings and prawns separately under cold water. Pat them dry. Take a blender and add the fish cubes, squid rings and prawns to it. Grind them finely and transfer the minced mixture to a bowl.
- In the same blender, add the onions, capsicum, carrots and chives. Blend them finely and add them to the mixing bowl.
- In the mixing bowl that contains the seafood and vegetable blend, add the egg white, rice wine, sugar, salt, starch and flour. Give the ingredients a good mix.
- Scoop 1 tablespoon of the blended mix and shape it into a ball. Make as many balls as required from the mix. Place the fish balls on a plate lined with parchment paper. Take a wok or deep saucepan and heat some vegetable oil in it on high flame. Once hot, lower the flame and add some fish cake balls. Deep fry them until they are cooked. The outer crust should turn crispy and the inside should be soft and tender. Serve with tomato ketchup and relish!
Recipe Notes
Recipe Tip You can make this Korean Fish Cake recipe with any white fish available near you. Share your version of this recipe How do you make Fish Cakes at home? Share your version with us! Frequently Asked Questions Can I increase/decrease the seafood ratio? Yes. You can increase or decrease the amount of fish-squid-prawn ratio as per your liking. Can I store fried Korean Fish Cakes? Yes. You can refrigerate and store the fried Korean Fish Cakes.